Miguel-barclay-risotto

Miguel Barclay’s squash, spinach and goats’ cheese risotto

This rich risotto has a subtle sweet taste from the butternut squash, which contrasts perfectly with tangy and sharp goats’ cheese

By , 20 October 2017

(11 votes)

Miguel Barclay’s squash, spinach and goats’ cheese risotto
  • 40 Mins

  • Serves: 1

Nutritional Info
Each 426g serving contains
  • Energy

    2584KJ

    618KCAL

    31%
  • Fat

    16.2g

    med

    23%
  • Saturates

    8.1g

    high

    41%
  • Sugars

    8.1g

    low

    9%
  • Salt

    1.79g

    med

    30%
of your reference intake.
Typical energy values per 100g: 607kJ/145kcal.
Ingredients
  • ½ onion, sliced
  • 1/8 butternut squash, peeled, seeds removed and flesh grated
  • 100g arborio rice
  • ½ vegetable stock cube
  • 30g Parmesan, grated
  • 30g spinach
  • 10g goats’ cheese, crumbled
  • 1tsp olive oil
Method
  • In a frying pan or saucepan, gently fry the onion and grated squash in the olive oil for 5 mins until the onions are soft.

  • Add the rice, season, and stir for 1 min over a medium heat.

  • Add the stock cube and 100ml boiling water. Stir continuously until most of the water has been absorbed by the rice, then add 100ml more water and repeat until the rice is lovely and tender.

  • Turn the heat off, then add the grated Parmesan and the spinach. Stir together and season once the spinach has wilted.

  • Serve the risotto in a bowl sprinkled with crumbled goats’ cheese and freshly ground black pepper.